Cream of Mushroom Soup I Good Recipes

Saturday, January 7, 2017

Cream of Mushroom Soup I

"Use the normal mushrooms we discover in our grocery keep or use them in aggregate with some of the extra special types. Experiment and have fun - All could be correct."

Ingredients :

5 cups sliced sparkling mushrooms
1 half of cups chicken broth
half of cup chopped onion
1/8 teaspoon dried thyme
three tablespoons butter
three tablespoons all-purpose flour
1/four teaspoon salt
1/4 teaspoon ground black pepper
1 cup 1/2-and-half of
1 tablespoon sherry

Instructions :

Prep : 20M	Cook : 6M	Ready in : 50M

In a huge heavy saucepan, cook dinner mushrooms in the broth with onion and thyme till soft, about 10 to 15 mins.
In blender or food processor, puree the combination , leaving a few chunks of vegetable in it. Set apart.
In the saucepan, soften the butter, whisk in the flour until clean. Add the salt, pepper, half and 1/2 and vegetable puree. Stirring continuously, carry soup to a boil and prepare dinner till thickened. Adjust seasonings to flavor, and upload sherry.

Notes :

Try using a Reynolds® gradual cooker liner for your sluggish cooker for easier cleanup.

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